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Making method for starch cake

A production method and starch technology, which are applied in the food field, can solve the problems of single variety and the limitation of fancy dishes, and achieve the effect of good taste and rich diversity requirements.

Inactive Publication Date: 2013-03-20
贾敬才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no similar ingredients with better taste except vermicelli and vermicelli. People choose only a single variety, and the fancy dishes are also limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Taking the sweet potato starch cake as an example, prepare it according to the following steps:

[0014] (1) Use 1.95 kg of sweet potato starch, add about 1.5 kg of warm water at 55°C and stir well, while adding water, mix thoroughly with a thin bamboo pole until there are no powder lumps or powder particles, and then pour 3 kg of boiling water into the prepared thin paste powder , and stir in one direction with a thin bamboo pole until the yellow powder bubbles and becomes a transparent paste. Gorgon powder is required not to contain raw materials, not to agglomerate, and to have no powder. Mix the gorgon powder into 50 kg of wet starch (water content 46.5%) and knead it evenly to form a dough.

[0015] (2) Put the kneaded dough in a powder leaker hanging on the stove, and keep the water temperature in the pot at 99-98°C. The dough is pulled into thin strips by the pulling force of the powder leaking machine, and falls into the water, that is, it condenses into vermi...

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PUM

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Abstract

The invention discloses a making method for a starch cake. After starch is made into hot starch noodles, the hot starch noodles are stirred into paste, and the paste is made into the starch cake. The starch cake made by the method is easy to store and convenient to transport, moreover, the starch content is high, the taste is quite good, and a new variety in starch food processing is developed.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making starch cake. Background technique [0002] Starch processed foods such as vermicelli and vermicelli are high in starch content, easy to preserve, convenient to eat, smooth in taste and tough. Starch food itself does not have much umami taste, but its adsorption capacity is very strong. Matching can make a good taste, so it has been loved and recognized by Chinese people for a long time. This ingredient is used in cooking at home and in restaurants. At present, except for vermicelli and vermicelli, there are no similar ingredients with better taste. When people choose, the variety is single, and the fancy dishes are also limited. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making a starch cake with a stronger and smoother mouthfeel. [0004] The purpose of the present invention is achiev...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 贾敬才
Owner 贾敬才